Tilberedning
20 minutter
Tilberedningstid
5 minutter
Portioner
4
Preparation
150 g foie gras
terrine
50 ml cream
Mix the foie gras and cream well, divide the mixture between the four ramekin dishes and smooth the top.
(For)varm ovnrummet til 150°C i Varmluft med damp
4 eggs
fresh
Place the ramekin dishes on the perforated stainless steel tray. In each one, crack an egg on top of the foie gras and cream mixture. Cook.
Sæt retten ind
Varmluft med damp 150°C i 5 Min.
Fleur de sel
pepper
The egg is ready when the egg white is no longer runny. Take the tray out of the cooking space. Season the egg with fleur de sel and pepper.
Tips
Depending on the cocotte, the egg takes about 5 to 6 minutes to cook.
Yderligere oplysninger
Oprettet af
V-ZUG Ltd
Oprettet den
12.04.2023